By Bailey Fischer, from Slow Cooked Paleo
Whole30 Certified Coach and blogger/cookbook author extraordinaire Bailey Fischer describes this recipe as “a far cry from the drive-thru breakfast order I used to get from the Mexican fast food restaurant on my way home from a 12-hour overnight shift.”
She adds: “I may have ditched that habit, but my love of chicken fajitas turned breakfast food hasn’t changed. This recipe takes those favorite flavors and drops them into a delicious Paleo casserole that’s much healthier but still quick and easy. It’s a great recipe to use up leftover chicken or change up your usual breakfast routine. If you want to really spice up this recipe, mix a diced jalapeno or a few dashes of cayenne pepper or hot sauce into the eggs.”
For more of Bailey’s recipes, tips, and support, visit www.wholekitchensink.com. You can follow her on Instagram @wholekitchensink.
Happy slow cooking!
3 grain-free tortillas (optional) *OMIT if on Whole30
½ cup (120 ml) almond milk or coconut milk
2 cups (250 g) shredded chicken
1 cup (150 g) diced red onion
1 cup (150 g) diced red bell pepper
1 (4-oz/112 g) can diced green chiles
2 tsp (5 g) chili powder
1 tsp cumin
1 tsp salt
½ tsp ground black pepper
Salsa, homemade or store-bought
Line the slow cooker with parchment paper or coat the insert with nonstick cooking spray. If you’re using grain-free tortillas, layer them on the bottom and up the sides about 2 inches (5 cm).
In a large bowl, beat the eggs and then mix in the dairy-free milk, chicken, onion, pepper, chiles, chili powder, cumin, salt and pepper.
Pour the egg and vegetable mixture into the slow cooker and cook on low for 2 to 3 hours, or until the eggs are set. Top with the optional garnishes.
To freeze, remove the casserole from the slow cooker using the parchment paper and allow to completely cool. You can freeze the entire casserole or cut it into serving sizes and freeze as individual servings. Store in the freezer for up to 3 months. Thaw in the refrigerator overnight, or up to 24 hours. Reheat in the microwave or the oven.
For a fun variation, mix 1 cup (240 ml) of salsa with the beaten eggs and increase the cook time by approximately 30 minutes.
Use chip clips around the rim of the slow cooker insert to hold the parchment paper in place while preparing the recipe.